Lemon Garlic Salmon
A delectable low carb, delicious recipe for salmon topped with a creamy, lemony garlic sauce.
Ingredients
- 1 lb salmon filets I buy only wild caught - never farm raised. You need at least 1" thick.
- 2 tbsp olive oil or a blend of butter and olive oil
- 2 tbsp fresh lemon juice
- 3 cloves minced garlic
- salt and pepper to taste
- 1-2 tbsp freshly chopped parsley optional
Instructions
- Heat the oil/butter in a skillet over medium high heat.
- Pat the salmon dry before cooking.Place the salmon skin side up and cook until it is browned. Be careful to avoid trying to turn too quickly because fish will stick.
- Flip and cook until the skin is crispy and starts to release from the pan. Set aside.
- Turn the heat to medium and whisk the heavy cream, lemon juice, heavy cream and parsley in the same pan as you made the salmon. Scrape the pan while letting simmer and thicken for a few minutes.
- Season with a good amount of sea salt and pepper.
- Do not overcook the salmon because it will become dry.
- Serve the fish with the sauce poured over the top and decorate with chopped parsley.
Notes
If you prefer a crispier salmon, serve the sauce on the side.